Ingredients
Scale
For the base:
- 1 1/2 cups 180g lemon cookies/biscuits/shortbread, crushed
- 1/2 stick (56g unsalted butter, melted and slightly cooled)
For the fudge:
- 14 oz 397g can of condensed milk
- 14 oz 397g white chocolate, broken into small pieces
- 2 tsp lemon extract (NOT essence or fake flavouring)
- 1 tbsp unsalted butter
- A few drops of yellow food colouring (optional)
- 1 cup 45g crushed meringue pieces
- Extra meringue pieces for garnish (optional)
Instructions
- Spray an 8×8 inch square pan with cooking spray and then place a double layer of cling film into the pan, with overhang to make it easy to pull the fudge out. Spray the cling film with cooking spray too.
- Place crushed cookies into a medium sized bowl and then pour the melted butter into the bowl. Mix until all of the cookie crumbs are coated in butter.
- Tip the cookie crumbs into your prepare pan and press firmly into an even layer. I use the bottom of a measuring cup do this. Place in the fridge for 30-45 minutes.
- Once chilled, place the condensed milk and white chocolate into a medium sized saucepan and place over a low heat, stirring frequently until all of the chocolate is melted and the mixture is smooth.
- Add in the lemon extract, butter and yellow food colouring (if using) and stir until the butter is melted. Leave to cool in the pan for 10 minutes.
- Tip in the crushed meringue pieces and fold in until all the meringue pieces are covered in the fudge mixture.
- Tip the fudge mixture on top of your shortbread base and smooth into an even layer with the back of a spoon/spatula. Sprinkle the top with extra meringue pieces, if desired and leave to cool for 1 hour.
- After the fudge has cooled, place in the fridge until set, around 2 hours. Once set, wiggle the cling film loose and lift out from the pan. Peel away the cling film from the fudge and place on a cutting board.
- Either cut into 24 squares, or cut into 4 strips and then cut diagonally across to create a piece of fudge that look like a slice of pie. You will end up with 48 pieces of fudge this way.
- Lemon Meringue Pie Fudge will keep in an airtight container, in the fridge, for 4 days.
- Category: Dessert